Tuesday, December 21, 2010

Baked Sherry Chicken

Treasured Heirloom Recipes

    from our beloved Granny.......
   her most favorite dish. 
they tell me that the recipe may have been copied from a magazine ( no one knows which ) but of course as any grandmothers specially Armenian, will have their own version of it. I have done a little addition of my own, I'm sure Granny would have approve.

Baked Sherry Chicken

4 chicken breast sliced in an angle
1 to 2 cans of artichoke hearts
1 pound of mushrooms any kind you like
2 red bell peppers (roasted) or a jar roasted peppers
1 can or 2 cups of chicken broth
3 to 5 tbsp. sherry 
2 tbsp. flour
4 to 6 tbsp. butter
2 cloves of garlic (pressed)
1 small shallot (minced)
salt and pepper

Pre-heat your oven to 350ºF
Seasoned the prepared chicken with salt and pepper, in a 12 inch pan brown the chicken in butter on both sides 1 1/2 to 2 minutes, set aside. Next brown the artichoke hearts, set aside with the chicken. Lower the heat to medium law sauteed the shallots with the garlic till translucent, raise the heat to medium add mushrooms and maybe more butter sprinkle flour and  cook for 1 to 2 minutes, add chicken broth stirring constantly till thickens, add sherry and roasted peppers, return the chicken and the artichokes in the pan stir to mix and put it in the oven for 30 minutes.